Borough Market, London

A few weekends ago I was invited to London to a civil partnership of my Brother-in-Law and took the opportunity to take a peek at Borough Market. I was so pleased I did. If you ever get the chance head down at lunch-time and eat your way round!…

Where you are

Everywhere I turned there was something to indulge my senses, a new flavour to indulge in… and I did…

PretzelsOlives

GameIt was great to see old fashioned techniques still being used today and sellers passionate about their trade, the atmosphere was amazing. Just when I thought I had soaked in as much as I could, a splash of vibrant colour lifted me to another level… and we sipped on Prosecco and soaked it all in!

Marias Market

Prosecco

Good food, good drink and good company… just the ingredients I need.

Thank you for visiting

Make your own Ingredients… Fish & Chips

You would be forgiven for thinking Fish & Chips is a classic UK meal for by the seaside, well you are right but not just for the UK… Its one of New Zealand and South Africa’s favourite and most popular dishes.  When I was growing up you could easily feed a family of 4 for 2 quid!… here’s the Our Munch version for you to bring it up to date…

 

You will need;

  • Pieces of white fish (any white fish will do so pick your fave)
  • 250g Plain Flour
  • Baking powder – 1/2 tsp
  • 300ml Beer – a golden beer is best
  • Water (just incase its too thick!)
  • Paprika – Just a pinch
  • Oil for frying
  • Salt, Pepper & a wedge of lemon for seasoning
  • Potatoes for chips – 1 per person (Maris Piper or Desiree are best)

 

Whisk together the flour, beer, paprika, baking powder and beer together in a bowl until smooth and lump free! Add some water if too thick.

Leave to rest in the fridge for 1/2 an hour

Preheat the oven to 80 degrees

Now its time to make those chips… Cut into thick wedges and pop them straight into a pan of salted cold water. Don’t be tempted to rush the process by banging them straight in boiling water – if you raise the temperature of the water to boiling, with the potatoes in they will cook evenly and will give your chips the best flavour. You don’t want potatoes which are mushy on the outside and raw in the middle!

 

Leave to simmer for 10-15 mins, until the outside is softened but the shape still holds. Strain & pat dry with kitchen roll.

Get the oil hot in a pan… (ideally 175 degrees) Fry the chips for 3-4mins and strain on kitchen towel. Pop in the oven to keep warm whilst you make your fish.

Top Tip: If you drop a piece of corn in your oil whilst it heats… when the corn pops into popcorn your oil is ready!

Put some flour in one bowl and your homemade beer batter in another.

 

Coat your fish in flour and then dip in the batter. Hold the fish by one end and sink into the hot oil (keeping hold of the tail) swim the fish around in the oil for a few seconds. This makes a seal in the batter and stops your fish sticking to the bottom.

 

Cooking your fish usually takes about 10mins depending on the size. You will be able to tell when it is cooked as the fish will turn a golden brown, flip over to the other side half way through. Serve with a wedge of lemon and some tartar sauce (recipe for sauces coming up later!)

Serve in newspaper for the authentic look!

We’d love to know what you think of our ‘Make your own ingredients’ series with Our Munch… so please leave a comment…

Make Fruit Candles

If you’ve never heard of Alfresco Dining then you are in for a treat! Imagine a beautiful woodland, beach or lakeside area transformed for a few hours to host a private dinner party…

this is what we created when we were asked to get involved with Margaurita Photography and Our Munch for an Alfresco Dining photoshoot.

With Natasha from Margaurita Photography on her holidays at the moment we are guest blogging for her whilst she laps up the sun in San Francisco… Jealous?… Definitely!

And well… you wouldn’t know we were involved without a touch of DIY to add the finishing touches…

Here’s how we made candles from Oranges…

1. Cut your oranges or (any fruit you wish to use) in half and scoop out all the flesh from the inside.
2. tie a small piece of string (for a wick) to a stick and rest so the string hangs down
3. Pour melted wax into the fruit halves and leave to set
You can get wax beads from any good craft centre, I just poured the wax into an old pan over a low heat.
You can use any fruit you like, and it gives a great scent to the room… We think this would look great on a Christmas or Thanks Giving table too.
Keep an eye on Margaurita Photography’s Blog for the full pictures from the shoot.

 

Make Your Own Ingredients… Pesto

This is Pesto Our Munch style so of course it has a bit of a twist… They call it Semi-Dried Tomato Pesto… and don’t think you are buying your dried tomatoes, no… you will make your own ingredients of course!

It all starts with a tray of tomatoes, drizzle with olive oil and icing sugar and salt to bring the moisture out. Sprinkle them with some fresh thyme or rosemary and stick them in the oven.

and voila… Semi Dried Tomatoes! The longer you leave them the drier they are. We put ours in a 90 degree oven for 6 hours. You can put them in an oil filled jar and keep them until later

For the Pesto…

  • 6 tomatoes – oven dried
  • 50g walnuts
  • 100g parmesan
  • Juice of half a lemon
  • 1 crushed garlic clove
  • Few basil leaves
  • Olive oil – the best you can afford
  • Salt & Pepper

Smash the walnuts in a pestle & mortar, chop the tomatoes, grate the parmesan and mix with all the other ingredients.

Add oil until you get a consistency you like. Use sugar, salt, pepper and lemon juice as seasoning and taste over and over. Too sharp? Add sugar. Too rounded? add lemon juice. Too bland? Add salt.

Mix it all together and add some chopped basil if you like. We mixed the old fashioned way… with a spoon cos we like the crunchy textures.

Eat with Gnocci, Pasta, Chicken… or even give as a gift!